For the updated Czech Goulash recipe, click here.
This is my original recipe for goulash. I’ve since updated it, and I really like the new version much better – it’s more potently paprika-ed and also more authentic, in that it’s less like a chunky vegetable stew and more like the slow-cooked, warming, fortifying dish I ate in Prague. I recommend checking out the updated recipe instead, but in case this one tickles your fancy a little more, I didn’t want to delete it!
3 tbsp olive oil
3 medium onions, chopped
2 lb stew beef, cubed
3 cloves garlic
4-6 celery stalks, chopped
4-6 carrots, peeled and chopped
2 tbsp paprika
2 tsp caraway seed
3-5 tbsp flour, depending on desired thickness (I use all-purpose, but potato flour works just as well, for those with gluten allergies)
8 oz canned crushed tomato
3-5 cups cold water or stock
salt, pepper to taste
marjoram or parsley, sour cream for garnish
2 medium potatoes, boiled and cubed (optional)
Heat oil over medium in Dutch oven or other large soup pot. Add onions and cook until transparent. Then add the beef and cook until browned.
Add garlic, paprika, caraway seed, salt, pepper, and flour, if you’re using it. Stir and cook about 2 minutes, careful not to let the seasonings burn. Then toss in the carrots and celery and cook another two or three minutes, until the seasonings coat the veggies and they start to soften.
Add tomatoes and some of the cold water or stock, adding more as needed throughout the process (goulash can be stew-ier or soup-ier, however you like it).
Bring to a boil, then reduce and simmer for at least 1 hour, stirring occasionally. I go for 3 hours whenever I can, and it’s worth it!
Serve with sour cream and parsley or marjoram for garnish. If you’re using potatoes (which we keep separate to avoid making the soup too starchy) add them to your bowl just before serving.